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Nutrition Facts
Serving Size 168 g
(Approx. 10 Servings)
Amount Per Serving
Calories 280 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 550 mg 23%
Total Carbohydrate 20 g 7%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 10 g
Vitamin A 10% Iron 8%
Vitamin C 40% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Southwestern Cornbread Dressing
Prep Time
10 minutes
Cook Time
1 h 15 m
Total Time
1 h 25 m
10  People


Recipe makes 10 Servings

4 cup(s) H-E-B Cornbread, coarsely crumbled
2 Tbsp salted butter
3/4 cup(s) white onions, coarsly chopped
1/2 cup(s) celery, chopped
4 Oz canned diced green chilies
1 1/2 Tsp cumin
1/2 Tsp sage leaf, ground
4 peeled garlic, minced
1 Lb pork sausage
3/4 cup(s) red bell pepper, finely chopped
1/4 Tsp crushed red pepper
1 large eggs
1 1/4 cup(s) H-E-B Select Ingredients Reduced Sodium Chicken Broth
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Spread crumbled corn bread in a 15 x 10 x 1-inch baking dish.
Bake in a 300°F oven for 10-15 minutes, until dry, stirring twice (Or let it stand, covered, at room temperature for 12 hours).
Melt butter in a skillet, and add onion, celery, green chilies, cumin, sage, and garlic until onion is tender, stirring occasionally; set aside.
Cook sausage and red bell pepper until sausage is no longer pink, then drain.
Toss corn bread with onion and sausage mixtures, then stir in crushed red pepper flakes and egg; add enough chicken broth to moisten, tossing lightly until mixed.
Spoon into a greased 2-quart casserole.
Bake, covered, in a 350°F oven for 30 minutes.
Uncover and bake 10-15 minutes more, or until top browns



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